Recipe Taco-style Fraisier
To make this dish
Ingredient list
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Lamination145 g whole milk
109 g Unsalted 1kg butter Sheet 84% fat
39 g invert sugar
140 g Flour T65
97 g egg
165 g egg yolk whisked
245 g egg white
116 g caster sugar
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Vanilla custard343 g Cream 35% Fat
370 g whole milk
75 g egg
84 g caster sugar
34 g cornstarch
26 g Flour T65
1 vanilla pod (or vanilla extract)
3 g salt
81 g Gelatine mass
51 g Lescure Unsalted 250g butter Roll 82% fat
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Strawberry jelly539 g strawberry puree
8 g citric acid
161 g glucose syrup
149 g Granulated sugar
145 g inulin
13 g pectin NH
6 g agar agar
Unsalted 1kg butter Sheet 84% fat
Lescure Unsalted 250g butter Roll 82% fat
The recipe, step by step
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01
Lamination
Bring the milk, inverted sugar and butter to a simmer and pour into the previously sifted flour. In the bowl of the stand mixer fitted with the paddle attachment, start mixing to dry out the mass and add the warm eggs (40°C). Meanwhile, beat the white eggs until stiff for 10 minutes on medium speed. Gradually fold into the egg mixture. Pour onto a tray and spread out. Bake in a 160°C convection oven for 9 minutes.
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02
Vanilla custard
In a saucepan, heat the cream, milk and vanilla together and let infuse for 15 minutes. Combine all the dry ingredients. Pour some of the lukewarm liquid into the whole eggs, then into the dry ingredients. Pour the mixture back into the pan and bring to a boil. Pour the hot custard into a bowl containing the gelatine mass and butter. Emulsify using an immersion blender. Transfer to a plastic container and let cool down in a chiller at +4°C.
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03
Strawberry jelly
Heat the purée with the combined citric acid and glucose. Combine the inulin, pectin and agar-agar with the sugar, then add to the lukewarm purée mixture. Bring to a boil and transfer to a plastic container. Let chill overnight at +4°C.
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04
Shaping
Prepare the strawberry jelly a day in advance and let it set in the chiller. Prepare the vanilla custard and let it set overnight in the chiller as well. The next day, fill a plastic tube with the strawberry jelly and store it in the blast freezer. Prepare the pastry and bake. When it has cooled down, spread with the whipped custard and place the strawberry jelly tube on top, then roll it up. Laminate almond paste between two sheets of baking paper very thinly and roll it over the fraisier. Decorate.
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